How to Make a Fresh and Delicious Seven-Layer Salad

Serve a seven-layer dip with tortilla chips or fresh vegetables.

Although there are many variations, the traditional seven-layer dip has remained essentially the same for decades. The most common version is made from cheese, cream cheese, lettuce, beans, avocado, salsa and olives, and it is served with tortilla chips. The dip is often associated with picnics, barbecues, potlucks, and large social gatherings such as school or church functions. It is typically served in a large glass bowl to showcase the contrasting layers. While the dip can be made with canned salsa and frozen guacamole, using fresh ingredients brings out the bright colors, and lends a more appealing flavor and texture to the dish.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• Mixing bowl
• Clear 9-inch glass casserole dish
• Spatula
• 2 cups shredded lettuce
• 1 can (16 oz.) refried beans
• 1/2 tsp. ground cumin
• 3 medium tomatoes, diced
• 1 small white or yellow onion, diced
• 1 clove garlic, diced
• 1 jalapeno pepper, diced
• 1 tsp. lime juice
• 2 medium avocados, mashed
• 1 small (8 oz.) package soft cream cheese
• 1 green onion
• 2 cups shredded cheese
• 1 small can (2.25 oz.) black olives
• Chopped cilantro for garnish

1. Spread the shredded lettuce evenly over the bottom of the glass casserole dish.

2. Pour the refried beans and the cumin into the mixing bowl and combine until thoroughly mixed. Cover the lettuce in the casserole dish with the bean mixture. Spread in an even layer, using the spatula to smooth the surface. Rinse the mixing bowl.

3. Combine the tomatoes, onion, garlic, jalapeno and lime in the mixing bowl. Stir until all the ingredients are incorporated. Add salt and pepper, adjusting to taste. Pour the tomato mixture over the refried beans. Level with the spatula. Rinse the mixing bowl.

4. Spread an even layer of mashed avocado on top of the salsa. To keep the avocado in a separate layer, use the spatula to place dollops of the mashed avocados on the salsa surface, then gently press them flat.

5. Remove the softened cream cheese from the package and place in the mixing bowl. Add the sliced green onions and mix well. Cover the avocado layer with the cream cheese mixture, using the dollop method described above.

6. Sprinkle the grated cheese evenly over the cream cheese layer.

7. Drain the canned olives. Spread the olives as flat as possible over the cheese.

8. Garnish with chopped cilantro. Cover the bowl tightly with plastic wrap and place in the refrigerator for several hours to chill.

Tips & Warnings

• Serve with chips, vegetables, tortillas or pita bread.

• Use low-fat cheese to reduce the fat content.

• Replace the cream cheese with plain, unsweetened yogurt or low-fat sour cream..

• Use vegan versions of cheese, cream cheese, sour cream or yogurt for a completely vegan dip.

• Keep covered with plastic wrap and keep refrigerated until ready to serve. Return uneaten dip to the refrigerator immediately.

Resources

• cdkitchen: 7-Layer Dip Recipes
• Betty Crocker: Seven-Layer Bean Dip
• allrecipes.com: Homemade Salsa Secrets